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Las Vegas Restaurant Sensi
Sensi is committed to serving sustainably grown and naturally raised products.
Sensi offers a greater purpose to dining involving all five senses. The food and presentation from the four kitchens constantly evolves to produce innovative culinary creations from Chef Martin Heierling. The kitchen takes center-stage while four complementary cuisines: Italian, Asian, American Grill and seafood specialties take leading roles. Quality, purity and freshness prevail in every creation. Enjoy this truly unique style of dining complete with an impressive wine list and striking carved stone, waterfalls and mirrored chrome.
- Hours of Operation:
Dinner:
Monday - Thursday
5:00 p.m. - 9:45 p.m.(last seating)
Friday, Saturday and Sunday
5:00 p.m. - 10:15 p.m.(last seating)
Bar:
3:00pm - 5:00pm daily for cocktails and bar menu only.
5:00pm - 10:00pm daily for cocktails and full dinner menu. - Sensi will be closed July 18 through July 28
- Reservations:
Recommended by calling 866.259.7111 or 702.693.7223 - Reserve your table online.
- Executive Chef:
Martin Heierling - General Manager:
Jason Reiplinger - Sommeliers:
Arturo Valadez Sanchez
Head Sommelier
Darius Allyn
Master Sommelier - Cuisine:
Innovative concept featuring Asian, Italian, American Grill and seafood specialties. - Wine List :
Featuring wines of New Zealand and Australia as well as other great wine regions of the World. - Dress Code:
Business Casual - Group Reservations:
For groups larger than 10,
please call 702-693-7223 - SENSI Private Room
Accommodates up to 50 guests
Contact Amanda Cohen at 702.693.8800
ACohen01@BellagioResort.com - Location:
Within the Spa Tower past Essentials. - Credit Cards:
All major credit cards accepted.
- Bellagio Gift Cards
To order gift cards online, please click here.
Menu Selection
SENSI Bar Menu
Served Daily from 3:00pm - 5:00pm
Ham and Cheese Flatbread
Iberico Ham, Onion Soubise, Baby Arugula, Robiola Cheese
Seared Ahi Pizza
Spicy Aioli, Black Sesame, Pickled Ginger Green Onion Confit
Sensi Sliders
Ground Filet Mignon, Black Truffle Hollandaise Watercress Preserved Tomato
Lemongrass Lobster Tacos
Tempura Lobster, Bean Sprout and Peanut Salad
Cilantro Lemongrass Vinaigrette
Rossini
Seared Tenderloin, Foie Gras, Soy Black Truffle
Tempura Shrimp
Baby Onion, Waterchestnut, Tamarind Dipping Sauce
Thai Style Pork Ribs
Lemongrass, Chiles, Garlic
Asian Ceviche
Scallop, Shrimp, Snapper, Wonton Chips
Punjabi Style Vegetable Samosas
Spiced Potato Filling, Peas & Chutney
Enjoy $12 specialty cocktails daily between 3:00pm - 5:00pm
Black Crush
Hangar One Raspberry Vodka, Fresh Lemon Juice, Blackberries, Mint, Soda
Cherry Picker
El Jimador Reposado Tequila, Cherry Herring Liqueur, Cherry Brandy
Muddled Brandied Cherries, Fresh Grapefruit, Lemon & Lime
Pacific Pear
Hangar One Spiced Pear Vodka, Canton Ginger Liqueur
Lychee Puree & Zipang Sparkling Sake, Fresh Lemon Zest
Flower Power
Plymouth Gin, St. Germain Elderflower Liqueur
Fresh Blueberries & Lemon Sour
Peach Sangria
Kim Crawford Sauvignon Blanc, Dios Baco Oloroso Sherry, Cointreau
Fresh Peach Puree, Club Soda, White Balsamic Vinegar
The Grand Sparkle
Cava, Raventos I Blanc, L'Hereu Reserva, Brut, Spain
Fresh Strawberry and Passion Fruit Puree, Grand Marnier 100yr Anniversary
Sensi Sidecar
Courvoissier VSOP Cognac, Cointreau, Fresh Passion Fruit Puree & Fresh Lemon
Ginger Ale -- 6
Sensi's own recipe made fresh. Enjoy straight or mixed in your favorite cocktail
SENSI Prix Fixe Menu
Crispy Shrimp
Rice Flake Crust, Calamansi Mayonnaise, Buddah Hand Citrus
Arneis, Ceretto, Piedmont, Italy 2007
Or
Farmers Market Salad
Organic Lettuces, Seasonal Fruits & Vegetables White Balsamic Vinaigrette
Gruner Veltliner, Laurenz V, Singing, Kremstal, Austria 2007
Miso Glazed Black Cod
Line Caught Cod, Baby Mizuna, Shiitake Ginger Tea
Pinot Noir, Willakenzie, Willamette Valley Oregon 2006
Or
Grilled Flat Iron Steak
Kobe Style American Beef, Pickled Onions, Tater Tots
Cabernet Sauvignon, Volker Eisele, Napa Valley 2005
Or
Spice Rubbed Chicken in Creamy Butter Curry Sauce
Organic Chicken, Basmati Rice
Shiraz blend, Molly Dooker, two left feet, Mclaren Vale AU 2008
Sorbet and Gelato served @ 32° Fahrenheit
Don PX, Toro Albala, Montilla-Moriles 1982
Or
Chocolate Temptation
Layers of Silky Milk Chocolate, Nuts & Praliné Salted Caramel Ice Cream
Fonseca 20 year, Tawny Port
$59 per person
$30 additional for wine pairing
Dinner Menu
Appetizers
Seafood
Freshly Shucked Oysters
Daily Selection of East & West Coast Varieties
Sashimi and Crudo Selection
Chef's Selection of Raw Fish Preparations
Ponzu, Pickled Ginger
Tempura King Crab Roll
Whipped Avocado, Yuzu Tobiko, Siracha Aioli
Salt & Pepper Calamari
Curried Tomato Chutney, Malaysian Chili Jam
Red & White Poke Bites
Ahi & Hiramasa, Black Truffle Ponzu, Crème Fraîche
Black Thai Rice Cake
SENSI Classics
Crisp Fried Shrimp
Rice Flake Crust, Calamansi Mayonnaise, Buddah Hand Citrus
Beef Tenderloin Carpaccio
Grass Fed Beef, Horseradish Croquettes, Pecorino Cheese
Lobster Lettuce Wraps
Tempura Lobster, Soba Noodle, Soy Lime Dressing, Shichimi Aioli
Asian Accents
Thai Coconut & Shrimp Soup
Tapioca, Kaffir Lime, Lemongrass, Served in Young Coconut
Crispy Pork Belly Buns
Organic Pork, Green Papaya Salad, Steamed Buns
Woodland Farms Duck Potstickers
Sonoma Foie Gras, Soy Caramel, Ginger Confit
Little Italy
Farmers Market Salad
Organic Lettuces, Seasonal Fruits and Vegetables
White Balsamic Vinaigrette
Heirloom Tomato & Burrata
Farm Fresh Burrata, Aged Balsamic, Olinda Farms Olive Oil
Risotto Milanese
Saffron, Spring Vegetables, Pancetta
Green & White Asparagus Salad
White Anchovy Frito, Preserved Lemon Vinaigratte
Entrées
Italian Wood Oven
Shrimp & Lobster Tortelloni
Foraged Mushrooms, English Peas, Lobster Sauce
Organic Jidori Chicken
Naturally Raised Boneless Half Chicken, Rosemary Polenta, Warm Arrugula Salad
Oven Roasted Italian Sea Bass
Spring Vegetable & Olive Crust, Roasted Tomato Compote, Artichoke Broth
Slow Roasted Suckling Pig
Black Truffle Canneloni, Braised Greens, Grain Mustard Sauce
Asian Inspired
Miso Glazed Black Cod
Line Caught Cod, Baby Mizuna, Shiitake Ginger Tea
Pad Thai
Vegetarian
Shrimp
Spicy Diver Scallops
Dry Thai Curry, Asian Vegetables, Jasmine Rice
Live Maine Lobster
Chili & Licorice Glaze, Baby Bok Choy, Fried Shallots
Tandoori Butter Chicken Curry
Organic Chicken, Basmati Rice, Raita
Grilled
8oz Free Range Beef Tenderloin
Grass Fed Montana Beef, Buttermilk Mash, Broccoli Rabe
14oz Prime New York Steak
Tiny Potatoes, Soy Marinated Mushrooms
14oz Piedmontese Ribeye Steak
Porcini Rub, Tater Tots, Garlic Aioli
Signature Braised Short Rib
Horseradish Mashed Potatoes, Red Wine Sauce
Cedar Grilled Wild Salmon
Sweet Corn & Fava Bean Succotash, Smoked Tomato & Bacon Vinaigrette
Tandoori Surf & Turf Mixed Grill
Lamb Chop, Tandoori Chicken, Grilled Shrimp, Roasted Salmon, Indian Condiments
Sides
Tempura Asparagus With Sweet Chili Dip
Bacon & Black Bean Fried Rice
Broccoli Rabe With Garlic & Anchovies
Sautéed Spinach With Shallots
Parmesan Black Pepper Tater Tots
Creamed Sweet Corn With Jalapenos
Martin Heierling
Executive Chef
Chef Martin Heierling has amassed an impressive culinary resume on his path to becoming executive chef at Bellagio's Sensi. Sensi, featuring contemporary continental cuisine, takes guests on a culinary journey where cuisine from four corners of the world comes together in a contemporary setting.
Born in Heidelberg, Germany, and raised as a young adult in Auckland, New Zealand, Heierling knew from a young age that the culinary arts were his calling. After a three-year apprenticeship in Germany, he joined the team at the renowned Michelin Two Star restaurant Schwarzer Adler, performing an array of kitchen duties. Then it was off to Switzerland and the kitchens of Zurich's acclaimed seafood restaurant Hummer & Austerbar, and as the chef tournant, Heierling learned his way around the kitchen, including the ever enticing pastry department. Heierling's basic education was complete and after a required tour at age 18 in the German Navy, he excitedly embarked on his culinary career.
In 1993 at the age of 23, Heierling joined the Sheraton Hotel group in Auckland, followed by a position at the venerable Badrutt's Palace in St. Moritz.
From there he set sail, literally, as one of the chief cooks on the opulent Royal Yacht Lady Moura, at the time the largest private yacht in the world. More of a landlubber, Heierling returned to Auckland as sous chef in the fine dining room, Partington's, at the Sheraton Hotel Towers.
After eyeing a brochure describing Lespinasse as the ultimate in Four-Star New York City dining, Heierling contacted Executive Chef Gray Kunz, who not only hired the young cook, but who would become Heierling's greatest culinary mentor. The lessons learned in this well-run kitchen would stay with Heierling forever.
His love of New Zealand beckoned and Heierling returned to the warm embrace of his family as well as the country's food and culture. He took a position at the critically acclaimed Restaurant Essence, Auckland's Best New Restaurant for 1998, where Heierling worked under New Zealand's best known chef, Michael James. But Las Vegas called and European born and trained Heierling was on his way to the most luxurious resort ever conceived. Bellagio, Las Vegas' first AAA Five Diamond resort and casino, became Heierling's new family and Las Vegas became his new home.
At Sensi, Heierling's approach to cooking – ingredient-driven dishes, eschewing overwrought drama for elegant simplicity – takes center stage.
Heierling is thrilled with the path his career has taken and credits his willingness to take culinary risks that brought him to where he is today.
Sensi has received a 2007 AAA Four Diamond Award and a 2007 Gayot.com 16-point rating out of a possible 20.
- Executive Chef:
Martin Heierling - Cuisine:
Simply prepared Italian, Asian, Grilled and Seafood classics. - Wine List :
Offering some of the finest wines from around the world that are bold, unique and balanced. Emphasis is on the southern hemisphere regions, particularly Australia and New Zealand.
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